8 large tomatoes (1.3 kg), ripe, with stem
3 large fish fillets (500 g)
2 tablespoons of finely chopped onion
1 tablespoon of lemon juice
1 tablespoon of chopped coriander
2 tablespoons of chopped parsley
1 teaspoon of salt
1 tablespoon of olive oil
1 cup of toasted bread crumbs (50 g)
4 drops of pepper sauce
8 large tomatoes (1.3 kg), ripe, with stem
3 large fish fillets (500 g)
2 tablespoons of finely chopped onion
1 tablespoon of lemon juice
1 tablespoon of chopped coriander
2 tablespoons of chopped parsley
1 teaspoon of salt
1 tablespoon of olive oil
1 cup of toasted bread crumbs (50 g)
4 drops of pepper sauce
Cut off the top of each tomato, forming a lid
Use a spoon to remove the seeds
Invert the tomatoes onto a colander and let them drain slightly
Place the fish, onion, lemon juice, coriander, parsley, salt, and olive oil in a large skillet, covered
Heat over high heat until the fish is cooked through (about 10 minutes)
Remove from heat, flake the fish, add the bread crumbs, and season with pepper sauce
Fill the tomatoes with this mixture
Close the lids, arrange on a platter, and serve
120 calories per serving
